Everyday Fermenting Workshop – May 2019

May 4 @ 1:00 pm - 5:00 pm

This is our all-rounder ferment workshop that has been packed with aspiring fermenters since its conception in 2012. These Workshops are four hours long (or longer if you want a brewery tour) and great for those who want to get a handle on a range of fermentation techniques and recipes including ginger bug, kombucha, water and milk kefir, fire cider, sauerkraut, and fermented vegetables (we also might throw in a cultured dessert).

​This workshop also includes a nutrition and gut health presentation, recipe booklet, instruction, and loads of fermented food sampling. Participants also have the opportunity to purchase cultures, fermentation vessels, and fermented products that we make at our brewery on the day of the workshop.

You’re lucky, many of the Buchi Brew Co. and Gutsy Ferments gang attend these workshops so your instruction is from some of the best in the industry.

​Participants will have the opportunity to purchase fermenting starter kits, mother cultures, assorted ferments and supplies at the workshop.

​The cost of the workshop is $100 and includes a nutrition and gut health presentation, hands on fermentation techniques, recipe booklet, fermented food sampling.

ABOUT THE PRESENTERS: You’re lucky, many of the Buchi Brew Co. and Gutsy Ferments gang attend these workshops so your instruction is from some of the best and most experienced in the industry. Dr Sarah Lantz is a international speaker, nutritionist, writer and author of the best-selling book Chemical Free Kids: Raising Healthy Children in a Toxic World and One Bite at a Time: Reduce Toxic Exposure and Eat the World You Want. She has a background in nutrition and environmental health. Sarah will be conducting the workshop, presenting information about gut health, and sharing the health benefits and techniques of everyday fermented foods and probiotics and indude instruction on how to make fermented fire cider, tepache and Jamu tonic. Jason Callender is one of the founders of the innovative green enterprise Buchi Brew Co. and will expand your bacterial horizons on all things cultured beveragy including kombucha, ginger bug and water (coconut) kefir. Josh and Weir Higgs are the Directors of Gutsy Ferments and they will be passing on time-old fermenting techniques and tips for culturing vegetables, including saurkraut and kimchi and they will also throw in a cultured dessert.